Ed Kenney

Mud Hen Water, Town and Kaimuki Superette, Honolulu, HI

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Photo: Marina Miller

Why he killed it in 2015: The land of aloha hasn't seen a lot of action since the days of Hawaiian Regional Cuisine, pioneered by Roy Yamaguchi, Alan Wong and more island-minded chefs in the early 90s. But that's changed with the opening of Mud Hen Water, Kenney's ode to ancient Hawaiian ingredients like sour pa'i'ai (fermented taro) and the Asian-Americanized comfort food he grew up with like brothy saimin. With this and his upcoming Mahina & Sun's opening next month, it all adds up to the most exciting food on the island right now.

How would you describe your food? "Elevated home cooking that depicts a 'Hawaiian sense of plate.'"

What's your signature dish? "Lawalu I'a: fresh fish and seasonal vegetables wrapped in a banana leaf and cooked in a traditional Hawaiian method, buried in embers. The cooked dish is finished with a generous drizzling of extra-virgin coconut milk."

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